Milk Chocolate Pots de Crème

Con Poulos

Pot de crème ("pot of cream") is a traditional French custard typically served in a pot-shaped cup. This milk chocolate version from pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense.

Total Time: 2:30

Cook: 0:20

Level:
Moderate

Serves:
8

Ingredients

10 oz. milk chocolate

3 oz. bittersweet chocolate

1 c. milk

1 c. heavy cream

¼ c. sugar

5 large egg yolks

Crème fraîche

chocolate shavings

Directions

In a large heat-proof bowl, combine milk and bittersweet chocolates.

In a medium saucepan, bring milk, heavy cream, and sugar to a boil, whisking constantly until sugar is dissolved. In a medium heat-proof bowl, whisk egg yolks. Gradually whisk in half of the hot cream. Whisk egg-and-cream mixture into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour custard over chocolate and let stand for 2 minutes, then stir until smooth.

Transfer mixture to a blender and puree until very smooth, about 1 minute. Pour mixture into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.